Saturday, September 25, 2010

Morcón ibérico

Continuing with my trawl through the further reaches of Spanish charcuterie, today's featured sausage is morcón. It's pretty similar to chorizo, but with two differences. Firstly, it is made by stuffing the large rather than the small intestine, giving it its characteristic 'bulgy' shape. And secondly, it is made with leaner meat. (Because the morcón is larger than a chorizo, it is less prone to drying out and thus needs less fat to keep it moist.)

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